The Master Mash

January/February 1997

Your rating: None Average: 4 (1 vote)

Mashing blanched garlic into potatoes is a tasty way to add lots of flavor without lots of fat.

"This is pretty much how I make my mash at home already :) I use Yukon Gold (or Purple, if you can find them at the farmer's market) potatoes for a great natural buttery sweetness without added calories, and leave the skin on for more...
The Master Mash

Makes: 6 servings, 2/3 cup each

Active Time:

Total Time:


  • 2 pounds all-purpose potatoes, preferably Yukon Gold (4-6 medium), peeled and cut into 2-inch chunks
  • 6 cloves garlic, peeled
  • Salt to taste
  • 3/4 cup buttermilk
  • 2 teaspoons extra-virgin olive oil, or melted butter
  • Freshly ground pepper


  1. Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil, reduce heat to medium and cook, covered, until very tender, 10 to 20 minutes. Drain the potatoes and return to the pan. Shake the pan over low heat, uncovered, for about 30 seconds, to evaporate excess moisture.
  2. Combine buttermilk and oil (or butter) and warm gently in the microwave or on the stovetop. (Do not overheat the buttermilk or it will curdle.)
  3. Off the heat, mash the potatoes and garlic, adding enough of the buttermilk mixture to make a smooth puree. Season to taste with salt and pepper and serve.


Per serving: 143 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 4 g protein; 2 g fiber; 81 mg sodium; 692 mg potassium.

Nutrition Bonus: Vitamin C (48% daily value), Potassium (20% dv).

Carbohydrate Servings: 2

Exchanges: 2 carbohydrate

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner